Last Thursday I used my new crock pot for the first time to make Pumpkin Chili.
1. Does anyone see chili and think, “Yum, that looks appetizing?” Because I know I don’t. Topped with sour cream, cheese and some bacon, sure, that warrants that kind of response but not normally. I also am not one to love chili but this recipe was so enticing I had to give it a try.
2. I got an ice cream maker last year for my birthday and still have yet to use it. And in August I finally put the bowl in the freezer so I can actually use it. The crock pot however, has already been used. I think this is an improvement and proves that useful is sometime better than fun.
3. When I was a kid, I hated the crock pot. I had a theory that everything that came out of the crock pot was terrible and disgusting. This was obviously not true as my mother is an amazing cook, I was just being a gremlin.
4. I actually didn’t have any of this chili, GC ate all of it (which is perfectly fine and he didn’t eat it all in one sitting so don’t judge him!). GC loved this chili – it was spicy, but not harmfully so. GC is a little bit of a wuss when it comes to spice but he was able to enjoy this, but he was sweating by the end. It had a subtle pumpkin flavour to it; notes of pumpkin rather than a slap to the face with a pie. The beans and ground beef added a heartiness to it, that was warm and comforting. The chili was filling but did not make him feel bloated or uncomfortable. It also kept him full for a long time. A perfect meal to be enjoyed on a cold, rainy day or a hard day at work.
Recipe below the cut and happy munching!
1/2 lb ground beef
1/2 medium onion
1/2 red bell pepper
1 14.5 oz can diced tomatoes
1 8 oz can tomato sauce
1 15 oz black beans
1 cup pumpkin puree
1 tsp chili powder
1 tsp cumin
1/2 tsp cinnamon
A few drops of hot sauce
Salt & pepper
1. In a medium pan, brown the beef. Add the onions, bell pepper and cook until the onions are translucent.
2. In a medium slow cooker, combine the tomatoes, tomato sauce, beans, pumpkin, chili powder, cumin, cinnamon and hot sauce. Stir to combine. Add in the cooked beef and stir. Season to taste with salt and pepper.
3. Cook on low for 6-8 hours or on high for 4 hours. Serve with your favourite chili toppings such as cheese, sour cream or tortilla strips.